Double-Bean Pasta With Tomatoes

"On Sundays I cook with weekday lunches in mind, favoring big pots of tasty dishes that reheat well in the microwave at work. This low-fat, whole grain, high-fiber and vegan pasta dish is full of some of my favorite foods - Green beans, chickpeas and pasta. Mmm. Nutritional yeast adds B-12 and other vitamins and a slightly cheesy taste, though folks who love cheese can try parmesan or Romano instead. Bob's Red Mill and Red Star brands of nutritional yeast are both gluten-free. I use a Tinkyada's Gluten-Free Spirals, but you can use regular rotelle / fusilli if you prefer."
 
Double-Bean Pasta With Tomatoes created by NELady
Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Cook pasta in salted water until done, according to package instructions. Drain in a colander and set aside.
  • In the same pot, steam green bean pieces until tender but still crisp. Add to colander with pasta.
  • Heat olive oil in a large saucepan or deep frying pan over medium heat. Add red pepper flakes, dried parsley and dried basil and shallot. Sauté until the shallot has become translucent. Add bell pepper and garlic and cook until vegetables are soft, stirring often. Add tomatoes and garbanzo beans and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for about 10 minutes.
  • Stir in pasta and green beans, nutritional yeast, and balsamic vinegar.
  • Garnish with fresh basil and serve.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Whats Cooking
Contributor
@Whats Cooking
Contributor
"Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking."
 

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. NELady
    Double-Bean Pasta With Tomatoes Created by NELady
  2. NELady
    I LOVED this dish. It was fragrant and flavorful and healthy and FILLING! I made the recipe as written, using whole wheat rotini, except I omitted the crushed red pepper flakes (small children). I actually wasn't expecting to like this as well as I did... and my 15-month-old twins gobbled up their pasta and loved the green beans.
     
  3. Elisabetta47
    We really enjoyed this but I want to comment without stars. We're serious "spicers", but the crushed red pepper flakes overpower any of the delicate flavors in this. Fresh basil is lost in the wake of all that fire. I WILL make this again because it's tasty and low-fat, but next time I'll just put a pinch of crpf or cayenne. Thanks for creating such a healthy dish.
     
  4. Chellerystick
    Changes: We skipped the shallots since we didn't have any, and used extra green beans. I forgot to double the canned items when I doubled the recipe, but I think the chickpeas were better this way, while the tomatoes would've been better at full proportion. I missed the sea salt and pepper since the instructions printed onto a second page and I was following that instead of looking at the ingredients list. Where *do* you add those in, anyway? Results: We both thought it was very good. Scanting the pepper flakes so they didn't overwhelm was a prudent move. I used the minimum on the vinegar, and that was about right for me after giving it time to "off-gas" since I am pretty sensitive to the smell of vinegar. I have never used nutritional yeast on anything but popcorn before, but it worked beautifully to make just a light tangy coating. Quantity: I would guess that doubling the recipe gave the two of us enough for maybe four meals as we don't tend to eat additional sides with pasta dishes.
     
  5. Cilantro in Canada
    I loved this dish, and it was easy to make. I was out of red pepper so I added frozen green peas and used a can of stewed tomatoes. I adjusted the seasonings for our tastes(less basil and red pepper flakes). I served it with pasta and later had it without the pasta as a snack. Both ways it tasted wonderful. Great meatless dinner. Thanks for the recipe.
     
Advertisement

Find More Recipes